2023 Joseph Colin Saint-Aubin Premier Cru Pitangeret

The 2023 Joseph Colin Saint-Aubin Premier Cru Pitangeret is a finely etched white Burgundy that captures the rising reputation of Saint-Aubin for serious, mineral-driven Chardonnay. Sourced from a premier cru site tucked between Puligny-Montrachet and Chassagne-Montrachet, this wine offers a poised balance of freshness, precision, and discreet power. It’s a superb choice for Burgundy lovers seeking premier cru quality from a vigneron at the forefront of the new-generation in the Côte de Beaune.

Tasting Notes
In the glass, the 2023 Pitangeret shows a pale lemon color with subtle green highlights, hinting at its youthful energy and tension. The nose opens with citrus—lemon zest, yuzu, and grapefruit—layered with white flowers, crushed chalk, and a touch of green apple and pear. With air, more complexity emerges: hints of almond, delicate spice from oak, and a faint saline edge. On the palate, the wine is precise and vibrant, driven by a clear line of acidity that frames its finely textured mid-palate. Flavors of citrus and orchard fruit are joined by notes of wet stone, subtle hazelnut, and a whisper of creaminess from well-judged élevage. The finish is long, clean, and mineral, leaving a lingering impression of citrus zest and chalky tension. While approachable in its youth for its purity and brightness, this 2023 has the structure to develop gracefully over 5–8 years, gaining more nutty and honeyed complexity with time in bottle.

Production
Pitangeret is a premier cru climat in Saint-Aubin, characterized by limestone-rich soils with marl and a cooler, breezy exposure that naturally preserves acidity and aromatic finesse. The vines, rooted in this stony hillside terroir, are typically farmed with meticulous care, using sustainable and increasingly organic practices to keep yields low and fruit quality high. Harvest is done by hand to ensure pristine berries, often picked relatively early to capture tension and freshness. In the cellar, Joseph Colin favors gentle, minimalist winemaking: whole-bunch or carefully pressed Chardonnay is fermented with native yeasts, then aged in French oak barrels (a restrained proportion new) on fine lees. The goal is to let the terroir speak, with subtle oak integration rather than dominance, and bottling is usually done with minimal intervention to preserve precision and energy.

Food & Serving
This Saint-Aubin Premier Cru Pitangeret is a natural partner for refined seafood and delicately prepared white meats. Think oysters, scallops, grilled turbot, poached sole, or lobster with beurre blanc, as well as roast chicken, veal in a light cream sauce, or simple dishes like lemon-herb roast cod. It also complements creamy yet not overly pungent cheeses such as Comté, Beaufort, or a mild goat cheese. Serve at 10–12°C (50–54°F) to highlight its freshness while allowing the aromatics to unfold. For optimal expression, especially in its first few years, a brief decant of 20–30 minutes in a medium-sized white wine glass can help the wine open and reveal its full aromatic spectrum.

Producer
Joseph Colin is part of one of Burgundy’s most storied wine families, the Colin lineage of Chassagne- and Puligny-Montrachet. After working alongside his father and brother at Domaine Marc Colin, Joseph founded his own domaine, quickly earning a reputation as one of the most exciting and precise new-generation winemakers in the Côte de Beaune. Working primarily in Saint-Aubin, Chassagne-Montrachet, and their surrounding crus, he is known for his focus on terroir transparency, tension, and purity, crafting wines that are detailed, mineral, and impeccably balanced. Within the region, Joseph Colin’s bottlings—especially from sites like Saint-Aubin’s premier crus—are increasingly sought after as benchmarks for contemporary white Burgundy that marries traditional craftsmanship with a refined, modern sensibility.

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